Roasted Bell Peppers
Yes, I left the skin on this batch of roasted bell peppers. I also love them this way. They are simple to make and the flavor that comes out when you roast them is amazing. I make these to use in sandwiches, pastas, soups, salads or just to enjoy sliced up.
You’ll Need:
- Assorted bell peppers cut in half, stems removed and cleaned.
- Olive oil
- Sea Salt
Directions:
- Toss the peppers in just a little olive oil, just enough to coat lightly
- Season with a little sea salt
- Spread out skin side up on a baking sheet
- Place in a 350 degree pre heated oven for 15 minutes then flip and roast another 10-15 minutes depending on how done you like them.
- Remember we are not charring these.
- Remove from the oven and enjoy or freeze once cooled
Daniel Mancini
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